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Pot Pie Noodles, a one-dish wonder, perfect for settling into a new home.
It was the first family dinner in our new home after a big move across state lines. Boxes were still scattered everywhere, and the kitchen, though unfamiliar, held promise. On a whim, I decided to transform a pantry full of staples into something comforting: Pot Pie Noodles. There were, naturally, some initial hurdles. Like that moment when I realized the colander was still wrapped in packing paper, or the revelation that I’d have to make do with just one worn-out skillet.
Opening each box felt like discovery, and soon I had a lineup of egg noodles, carrots, celery, and more. Cooking those noodles to perfection while juggling two timers—one for the noodles, the other for an unknown oven's preheat cycle—became an exercise in patience. I sautéed onions and garlic in butter, fragrant and inviting, with the flour swirling in to make a luscious, creamy base.
The aroma of heavy cream mingling with chicken broth filled the air, making the chaos around me fade. Once the veggies were tender, I added in shredded chicken, corn, and peas, the frozen kernels squeaking as they hit the simmering sauce. Layers of crunch came from a hasty panko and parmesan topping—extra-virgin olive oil drizzled over for subtle richness. As dinner baked, I took a breath, letting the sense of home slowly settle in. That night, we didn’t just share a meal; we shared our first tangible sense of belonging in a new place. A handy tip for when you’re cooking this dish: make sure to drain the egg noodles well to avoid a watery base, and let the dish rest a few minutes before serving to achieve those clean, Instagram-worthy slices. Each bite that night was a savory reminder of our new beginnings, cozy and bright, with fresh parsley on top to signal fresh starts.
The aroma of heavy cream mingling with chicken broth filled the air, making the chaos around me fade. Once the veggies were tender, I added in shredded chicken, corn, and peas, the frozen kernels squeaking as they hit the simmering sauce. Layers of crunch came from a hasty panko and parmesan topping—extra-virgin olive oil drizzled over for subtle richness. As dinner baked, I took a breath, letting the sense of home slowly settle in. That night, we didn’t just share a meal; we shared our first tangible sense of belonging in a new place. A handy tip for when you’re cooking this dish: make sure to drain the egg noodles well to avoid a watery base, and let the dish rest a few minutes before serving to achieve those clean, Instagram-worthy slices. Each bite that night was a savory reminder of our new beginnings, cozy and bright, with fresh parsley on top to signal fresh starts.
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 large onion chopped
- 2 cloves garlic minced
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 cups chicken shredded and cooked
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 cup panko breadcrumbs
- 2 tablespoons parmesan freshly grated
- 1 tablespoon extra-virgin olive oil
- parsley to taste, freshly chopped, and for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a large pot of boiling salted water, cook the noodles to al dente according to the package directions. Drain immediately.
- While the pasta cooks, in a large skillet over medium heat, melt the butter.
- Add the carrots, the celery, the onion, the garlic, the salt, and the pepper to the melted butter.
- Cook the veggies until softened, about 3 minutes.
- Stir the flour into the veggie mixture until thickened, about 1 minute.
- Stir the chicken broth and the heavy cream into the veggie mixture and bring to a boil.
- Reduce the heat of the veggie mixture and simmer, stirring occasionally, until thickened, about 3 minutes.
- Transfer the veggie mixture from the heat and stir the cooked noodles, the chicken, the corn, and the peas into the veggie mixture.
- Transfer the veggie mixture into a 9x12-inch baking dish.
- In a small bowl, combine the panko, the parmesan, the oil, the salt, and the pepper.
- Sprinkle the panko on top of the veggie mixture.
- Bake until heated through and golden, about 25-28 minutes.
- Sprinkle with the parsley and serve.
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